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Chairman's Chicken

Here's how you make Chairman's Chicken
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  • Servings: 3-4
  • Prep: 40m
  • Cook: 10m
  • The following recipe serves 3-4 people.

Ingredients

The ingredients are:
  • 2 boneless skinless chicken breasts (sliced)
  • 1/2 cup sliced snow peas
  • 1/2 cup sliced fresh mushrooms
  • 4 green onions, chopped
  • 1 can bamboo shoot, rinsed and drained
  • 1 (15 ounce) can baby corn, rinsed, drained,and chopped
  • 1 cup fresh bean sprout
  • 1 cup bok choy, chopped
  • 2 teaspoons crushed red pepper flakes (optional)
  • Fresh gingerroot (5 slices)
  • 4 cloves garlic, minced
  • 2 tablespoons oil (peanut oil)
  • 2 tablespoons sesame oil
  • Hot steamed rice
  • FOR THE MARINADE
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon wine (rice wine)
  • FOR THE SAUCE
  • 1/4 cup soy sauce
  • 1/4 cup rice wine (or dry sherry)
  • 2 tablespoons granulated sugar
  • 4 teaspoons rice wine vinegar
  • 2 teaspoons chili paste (sambal oelek; optional)
  • 1 tablespoon bean paste (hot)
  • 1/2 teaspoon oil (hot fire oil, optional)
  • 1 teaspoon cayenne pepper (optional)
  • 1 tablespoon cornstarch
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.

  • Step 2: Mix together ingredients for cooking sauce in a small bowl and set aside.

  • Step 3: Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.

  • Step 4: Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.

  • Step 5: Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.

  • Step 6: Add the chicken back to the wok and stir all together.

  • Step 7: Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.

  • Step 8: Serve with hot steamed rice.

  • Step 9: Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.


We hope you enjoy this recipe!

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